Wednesday, January 18, 2012

Kale, Cannellini Beans & Potato Soup

I was not planning on posting this recipe, if not for the folks at Whole Foods asking me to share it with them out of curiosity, when they saw what my son said: “it tastes like Whole Foods minestrone.”

It was a Sunday night and I felt like going out but dragging my guys out to eat, good luck to me with that. They are home buddies when it comes to food, and first thing they asked, with a whimsical curiosity, is "What's on your mind? Is it fancy?"

This soup is a quick nutrient packed dish and I served it along with popovers. I haven't made popovers in a long while. In all honesty, I wanted to make a quick 'bread' and I love the the idea of a popovers. The technique and look as they puff up is mesmerizing, but am not really crazed for the popovers 'eggy' taste. You see the soup pictured with pitas as that is what we had with it as leftovers and hummus on the side. I kept this soup vegetarian using a vegetable stock.

If you happened to miss my article 'The Malida Ceremony' published in the Hong Kong based Asian Jewish Life Magazine, you can click here for the PDF file. I cannot wait to receive the hard copy in the mail. I also am excited the magazine is available on some El Al flights.

Kale, Cannellini Beans and Potato Soup

Ingredients:

1 bunch kale, cut ribs and stems out and coarsely chop

2 15oz cans of Cannellini, Navy or Great Northern beans, rinsed and drained

6-8 cups or more vegetable stock, chicken stock or water (liquid added depends on the consistency desired)

Sauté onions and garlic in oil over low/medium heat and stir occasionally until onions are translucent. Add the celery, potato, and carrots and continue sautéing for a few minutes longer until they are semi soft (al dente). Add the kale and sauté for couple minutes further. Add fresh tomatoes and tomato sauce and cook for a couple minutes. Add the beans, vegetable/chicken stock or water, parsley, thyme and salt and pepper to taste. Bring to a boil and reduce to low/medium and cook partially covered for 20-30 minutes or until potatoes and vegetables are fork tender. Stir occasionally and check for consistency desired.

TY my friends. It is a very comforting hearty soup. I happened to use what I had at home and come up with this. You can use your imagination. I was 'playing' with kale and chard recently. made kale chips and more. I don't think I ever bought as much kale as in recent weeks. My son and I agree with him thinks it is very similar to kelp in consistency and taste. Whether baked as a kale chip or in a soup. Ahahaha Kankana how about kelp? I completely understand where you are coming from but in all sincerity it's packed with nutrients and in this soup really tastes like minestrone so try it.:)

I know! :) The base is pretty much universal. I think if I put petite pasta shells it would me more of a minestrone. I never thought of it before my son pointed it out to me but it truly had that Whole Foods Minestrone flavor.

I make similar soup sans the kale all the time during the winter especially but this winter I went kale and chard crazed. You can see chard and kale chips in previous post. I bought so many bunches of kale within the last few weeks that I don't recall ever buying so much in my lifetime. I am happy I discovered an enthusiasm for kale as it is packed with nutrients.

This soup is very similar to many others. Basic onion, celery, garlic, carrot, tomatoes and herbs. Nothing innovative about that but necessary ingredients for any soup base. This is same base I use for other soups I make unless I make Indian, Asian or other ethnic soups. For chicken soup consomme I don't add the tomatoes. In Moroccan couscous soup I add cilantro and fennel. It is very similar to my friend Lora's see above comment, Fagioli soup as well, she published a year ago. Only thing she used rosemary instead of thyme and Parmesan which I never use in my soup. First time using kale for me I sauteed it a bit to get it to give and blend but it is a hardy leaf. Next time I would appreciate you leaving your name!!

This is a beautiful, healthy, and hearty soup! I've saved the recipe and plan to try it on Saturday, when my boys (husband and son) will be looking for something hot and nourishing. What I love most: it's a simple recipe with nourishing, wholesome ingredients. Kudos!

Congrats on the article Shulie. Wow, it will be on flight too. That's something great and I am so proud of you. The soup looks so hearty and filling. I love kale and have experimented few Indian dishes with it and they turned out pretty good.

Ahahaha Kulsum TY you are the sweetest!! Just you know it never crossed my mind to post it, as I put it together last minute. Just like many dishes I cook and bake in my kitchen, whether planned or spontaneous, that never make it to these virtual pages!!:)